And then there was the antique shop/boat yard stop in Garibaldi. I don’t remember which. What I remember was the Bay Front Bakery. They sold baklava. All kinds, I think. All I really remember is always getting a sampler box and devouring the peanut butter and chocolate one first.

It’s been at least 20 years (maybe more?) since I’ve been to that bakery. But I can still taste the peanut butter baklava they sold. Just mention it and I start to salivate like a dog, I’m serious.

Because I live 610 miles from Garibaldi (I googled it), I didn’t think I ‘d get to eat one of these delicacies any time soon. So I created my own.

You’re welcome.

This is your regular baklava base, phyllo dough and butter, baked and drizzled with a sweet honey/sugar/water/vanilla concoction. But instead of being filled with nuts and sugar, I filled it with peanut butter and chocolate chips.

Again…you’re welcome.

You can most certainly chop up some nuts and add it to this. That would be fantastic. I made this at Christmas and I knew my dad would want some…he’s not allowed to have nuts. So I left them out. But, by all means, add some if you want.

This was my first time working with phyllo. I’ll admit it – I was scared. You hear horror stories of it drying out quickly and ripping. I read through The Pioneer Woman’s tutorial prior to making this, and it really helped. Basically, before you start, have everything ready to go. Have your butter and your peanut butter melted. Your chocolate chips (and nuts, if you’re adding them) all ready in a bowl. Have your work surface cleared and stick your kids in front of Good Luck Charlie or some other addictive show. Pay attention, work fast, and it’ll be fine. Honestly, I’ve never made baklava before. And look how this turned out – pretty good, if you ask me!

Try it. I promise. It’s SO good. Rich, indulgent, and fantastic. Peanut butter and chocolate to the E.X.T.R.E.M.E.

Peanut Butter Baklava. A trip down memory lane…and a delicious one at that!

Instructions

Assemble your ingredients before you start. Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo. Place peanut butter in a bowl and heat in the microwave about 30 seconds - 1 minute, until it is liquid. Open your bag of chocolate chips and place some in a bowl near your work surface (mix them with the nuts, if you are using nuts).

Preheat oven to 350 degrees. Thoroughly butter a 9x9” pan. Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.

Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.

Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips. Repeat this about 4 more times, or until you are out of peanut butter.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6 layers on top of your last peanut butter layer. Butter the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. You can cut squares or diamonds, whatever you like.

Bake about 45 minutes, until the baklava is golden brown.

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.

When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts. Let cool completely, uncovered, for several hours.

156 comments

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I could have sworn that I commented on this already. Maybe it was on FB or something… Anyway… I LOVE THIS! Pinned! I so want to make this. It looks wonderfully decadent! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. Please stop by tonight and link up again!

I always use Skippy Naturals Michelle. It’s my favorite because it has such a true peanut flavor, but is no-stir. I usually use either Hershey chocolate chips, or Guittard. Those are my two favorites!

Found this on Pinterest I believe… or facebook??? Just made it! Haven’t tried it yet but it looks and smells yummy. Loved your post and shall return! Thank you for this recipe as I have never made such a fancy baklava or any baklava before for that matter… it’s my first too.

Yay! I hoped you liked it. My mouth is watering just thinking of it. 🙂

It was pretty amazing! Killer sweet and melts in your mouth!!! I had to share it with a bunch of friends and family to keep me from eating it all. even my husband loved it. Thanks for the great recipe 🙂

Thanks Stephanie! 🙂

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Well, this is in the oven right now and it smells wonderful! I don’t think I am going to be able to wait until it cools before I devour it. Willpower at it’s greatest! Thanks for another amazing recipe!

Ho Dorothy. I posted this today. Holy heck! My absolute new favorite dessert! Amazing!!! Thank you so much for this one!

Ah crud. That was supposed to be HI, not Ho =o)

I lived a couple of miles from Garibaldi for 9 years and Bay Front Bakery is still there 🙂 I don’t remember ever seeing baklava, but they have the best maple bars and breads! I worked at the Cheese Factory and they supplied us with many products. Miss the Oregon coast!

This looks absolutely amazing!! I’ve never tried baklava before but I definitely need to make this now! Pinned!

Thanks Jenn!

I love baking with phyllo dough…and I’ll eat anything with PB! What a perfect treat…Already pinned! I want to go to Tillamook and do a tour…just bcz I truly believe they have the best ice cream and butter and everything! What a fun story you shared with us.

Thanks Gloria! You must go to Tillamook if you can sometime. I have so many fond memories of it!

Ok sooo….I’m thoroughly confused about what I’m supposed to do with the phyllo…..:P I’m gonna make this today or tomorrow and I have some homemade phyllo and I am just trying to figure out how to do this lol

I love baklava, and this recipe with peanut butter and chocolate too. Oh my, my mouth is watering as I write this. Thanks.

Thanks Christine!

So many things to say. First, the question. How do you cut in your pan without cutting the pan? The one time I tried to make homemade baklava I couldn’t figure that part out. Second, I’m lucky enough to have toured the Tillamook Cheese Factory AND lucky to have moved to Portland roughly 11 years ago and it is an easy drive to Garibaldi and the coast…love that!! Thanks for a super recipe I can’t wait to try. Just can’t figure out how to avoid cutting my pan!

I’m so jealous you can go whenever you want!!!! 🙂 I used a glass pan for these. They still stick, but at least there aren’t any cut marks when I’m done! 🙂

I realize this is an old post… But I am New – so checking everything out! Love it by the way! This looks sooooooo gooooood. I love anything chocolate peanut butter . I love baklava too so…. Perfect combination. I will read her tutorial from Pioneer Woman to help me. If I don’t succeed I have a Greek friend who is a pro at baklava. She has same addition to peanut butter and chocolate so I will share with her. Thanks again!

It may be an old post, but this is my FAVORITE recipe! Thank you!

You should eat Baklava in Turkey ! I haven’t seen such a Baklava recipe but it may be good. We use pistachio or walnut. If it’s summer, you should consume it with ice-cream. Mmmm i wish it was summer now 🙂

YUM! Baklava + ice cream? Genius!

Dorothy, I hope I’m doing this one right. Phyllo is forgiving I know but my schedule went a little awry right in the middle (car issues). I did use the optional nuts but I couldn’t seem to see where you indicating using them. Am I missing that in the recipe? I “guessed” that you did them and the chocolate chips on the same level each time. That’s all that seemed to make sense but maybe I got that wrong and the nuts should have been on a different level. Thanks!

I’m having company and would love to make this in advance. Can you freeze it and reheat? Also do you know how long it lasts ? Do you have to serve it the day you make it? Thank you!

Hi, Can you freeze this and reheat? How long will it last before it goes bad. Thank you!!

I’m not sure about freezing, but I don’t see why not (just be careful, it’s sticky – be sure to freeze in something nonstick). Not much was left of this after our party, but I think it would last a few days in an airtight container.

I have been on your website all day. I think I can do all my holiday baking from your recipes!! Question…would adding bananas work here or no?? Thank you in advance (for everything!)

You could try adding sliced bananas with the chocolate chips. It might change the texture a bit, but let me know if you try it. I’d use a firmer banana, if you try it. And thanks for reading! I hope you enjoy what you find. 🙂